Salted Tahini Caramels

If you think that raw desserts are just summer, think again! Practically Raw Desserts by Amber Shea Crawley is chock full of delicious dairy-free indulgences that are perfect for fall treats and holiday season sweets. What could be better to serve Thanksgiving guests than a Deep Dish Caramel Apple Pie? Or how about some Pecan Chai Spice Bars for your fall gathering? If you like to give food gifts for the holidays, there are plenty of recipes here that make perfect holiday sweet treats, such as Marzipan Buckeye Bars, Sugar Cookie Cutouts, Russian Tea Cakes, Pecan Shortbread Cookies and Classic Cacao Truffles.

Practically Raw Desserts also has a chapter dedicated to candy making that is full of treats perfect for serving at Halloween parties, handing out to little trick-or-treaters, or even just for treating yourself! These raw confections are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and many recipes are also free of oils, nuts, and added sugars. How about some Cashew Butter Cups for your spooky celebration? Or perhaps a few Turtle Bites? Or maybe you’d like some of these Salted Tahini Caramels, which can be enjoyed straight out of the freezer…

Salted Tahini Caramels

Ingredients:

1/2 cup tahini

1/4 cup coconut flour

1/4 cup coconut nectar

1/8 teaspoon coarse sea salt

Preparation:
Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.

Store the caramels in an airtight container in the freezer for up to 3 months.